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On viscograms and viscography, with special reference to rice flour.

Bhattacharya, K. R. and Sowbhagya, C. M. (1978) On viscograms and viscography, with special reference to rice flour. Journal of Texture Studies, 9 (3). 341-351, 17 ref..

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Abstract

Brabender viscograms are usually determined at an arbitrarily fixed starch (or flour) slurry concn. and the resulting peak viscosity (P), breakdown (BD) and setback (SB) values are used as criteria for starch characterization. However, the use of this technique in rice quality research has not been fruitful. A critical review of some of the literature on viscography uncovered a number of fallacies on the above technique. It was revealed that even in a given sample, the magnitude of BD and SB varied drastically with the peak viscosity obtained, which in turn varied exponentially with the slurry concn. In several samples of rice flour studied, it was found that not only the magnitudes of BD and SB but even the algebraic sign of SB depended on the slurry concn. chosen. Clearly, viscogram parameters of different samples can be properly compared not at a fixed slurry concn. but only at a fixed peak viscosity. Values of a few ratios at a fixed P value, particularly that of relative breakdown (BDr = BD/(BD + SB)), could effectively differentiate between starch and rice types.

Item Type: Article
Uncontrolled Keywords: VISCOSITY-; rice flour, viscogram parameters for; FLOUR-SPECIFIC; RICE-; viscogram parameters for rice flour
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 11:51
Last Modified: 24 May 2016 11:51
URI: http://ir.cftri.com/id/eprint/6979

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